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Make & Take Recipes #3 ~ Weird Orzo Salad

For hot summer camping, I love a cold watermelon slice, and this salad, chilled. You can make this in camp as well, but I usually have my burners going on my main and maybe a side dish. So salads I tend to just assemble, or bring. This is a favorite summer salad that gets raves wherever I serve it - a sweet pasta salad.

Pictured: Fork or spoon ready to dive in

Pictured: Ingredients ready to mix and dress

I usually make this with a mix of seedless green and red grapes, because the contrasting colors add interest, but it can be made with just one kind or the other, as you see pictured here with the red. I use the white parts and the lightest greens of the green onions. Save the dark greens for topping a baked potato or another hot dish for a chive-like vibe.

Weird Orzo Salad GoSoloCamp


  • 1 C uncooked Orzo pasta

  • 1 bunch green onions, white and light green meaty parts, chopped (discard tops or save to chop for a savory application)

  • 1 C seedless green grapes, sliced in half

  • 1 C seedless red grapes, sliced in half

  • 1/2 bottle your favorite Poppyseed dressing


  • Cook orzo al dente, rinse with cold water until all heat is gone, drain in colander

  • Add dressing, grapes, chopped green onions and mix well

  • Refrigerate for a few hours or overnight.

  • Refresh with a little more dressing before serving.

Keep on ice when camping.

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